This authentic chicken shawarma recipe is a great recipe that the whole family will love. This stove top grilled marinated chicken with homemade shawarma seasoning takes me back to what I grew up eating in my home town Ramallah.
This is a delicious and authentic chicken shawarma recipe and tastes exactly like what I grew up eating. Traditional shawarma is an easy weeknight meal that I often love to eat. You can have it as a wrap over flatbread or as a chicken shawarma rice bowl on a bed of lettuce and rice or some fresh veggies and hummus.
Shawarma is everyday street food in Palestine and has become mainstream food in the US. In my hometown Ramallah, when you walk around town you'll find small places specializing in making shawarma. Another popular street food is Falafel a vegan option.
One very popular place in Ramallah with a very distinctive taste and different than any other shawarma I have ever had. This place is Abu Iskandar it has been there for generations. I have remembered this place since being a little kid. Every time I visit home I love to go there and enjoy a shawarma sandwich.
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What is Shawarma?
Shawarma is a well-marinated meat (chicken, beef, or lamb) with a combination of spices layered on a vertical rotisserie or a long-standing skewer where it is slow-roasted until perfectly tender, juicy, and full of flavor which gives it a rich and aromatic flavor.
Shawarma is one of the world's most popular street foods, it is especially popular in the Middle East. Shawarma has become mainstream food in the US.
Once the shawarma meat is cooked, it is shaved off the rotating spit into thin slices and often served on a wrap or pita bread covered with tahini sauce, pickles, and other fresh veggies such as cabbage and red onions mixed with sumac.
My favorite items to include in a wrap are onions with Sumac, pickles, and lots of tahini dressing.
Shawarma has gained popularity worldwide and has different regional variations, with each country or culture adding its twist to the recipe.
It is known for its delicious flavors and is often enjoyed as a street food or as a meal in Middle Eastern and Mediterranean restaurants.
Equipment
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Grilling Skillet - which gives the chicken grilling lines and flavor.
Large Bowl - to use in marinating the chicken.
Knife - to cut the chicken into thin slices.
Cutting Board - To slice the grilled shawarma.
Meat Thermometer - to make sure chicken is fully cooked.
Ingredients
Boneless, skinless Chicken Breasts - I like to use boneless chicken breasts with this recipe.
Seasoning - garlic powder, kosher salt, powder, onion powder, ginger powder, cinnamon powder, clove powder, black pepper.
Plain Yogurt - Yogurt helps the meat to be more tender.
Extra Virgin Olive Oil - it helps with marinating the chicken and makes it more tender.
Fresh lemon juice and some lemon zest - It gives a tangy taste to the chicken.
For the Shawarma Wraps
- Flatbread
- Red cabbage
- Pickled Turnips
- Pickled Cucumbers
- Tahini dressing
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Place spices, yogurt, lemon, and olive oil together in a bowl.
Step 2 | Mix all the spices, yogurt, and olive oil well together.
Step 3 | Add chicken to the mixture, integrate everything well together, and let it marinate for 2-3 hours.
Step 4 | Heat skillet on medium-high and place chicken.
Step 5 | Grill chicken on both sides until it's fully cooked.
Step 6 | Slice chicken into thinly sliced pieces, similar to shaved shawarma.
Substitutions and Variations
- You can use, toum (garlic paste) yogurt sauce, hot chill (shatta) and other fresh vegetables in the wrap.
- You can turn it into a salad and use lettuce or arugula instead of bread.
- You can use a regular pan skillet or regular grill.
- You can bake chicken using a baking sheet instead of a grilling skillet
Pro Tips and Storage
- If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
- Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
- If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
- No need to grease your pan or skillet since the chicken has olive oil in the marinade.
- You can use a cooking thermometer to make sure the chicken is fully cooked.
FAQ
Yes, and that's what this recipe offers, grilling the chicken instead of the rotisserie.
You can use portobello mushrooms instead of chicken, feel free to mix the same ingredients and follow the same instructions but there is no need to marinate the mushrooms.
Keep in mind that grilled chicken breast will be more dry the next day. However, they can be heated. Place leftovers in a skillet and add 1-2 tables spoons of water, cover over low-medium heat for 10-15 minutes, or use a microwave.
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More Delicious Recipes
Authentic Chicken Shawarma Recipe
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Category: Sandwich
- Method: Stove
- Cuisine: Middle Eastern
Description
This authentic chicken shawarma recipe is a great recipe that the whole family will love. This stovetop grilled marinated chicken with homemade shawarma seasoning takes me back to what I grew up eating in my own home town Ramallah.
Ingredients
- 2 boneless breast chicken thinly cut
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon clove powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup plain yogurt
Instructions
- Place spices, yogurt, lemon and olive oil together in a bowl and mix well together.
- Cut breast chicken into thin slices and add to the mixture, integrate everything well together, and let it marinate for 2-4 hours or overnight.
- Heat skillet on medium-high and place chicken.
- Grill chicken on both sides until it's fully cooked.
- Once grilled slice chicken into thinly sliced pieces, similar to shaved shawarma.
- To serve, on the top of flat bread add chicken shawarma, cabbage, pickles, sliced onions with sumac, then drizzle tahini sauce.
Notes
- If you use beef or lamb you may want to marinate for a longer time or overnight, lamb will take longer to tenderize.
- If you prefer to bake chicken you can use a baking sheet instead of grilling skillet.
- Store leftover chicken in an airtight container, it can last up to 3 days in the fridge.
- If you use boneless chicken breast I highly recommend cutting the breast into smaller thinner pieces so the chicken will cook faster.
- No need to grease your pan or skillet since the chicken has olive oil in the marinade.
- You can use a cooking thermometer to make sure the chicken is fully cooked.
Nihad says
I tried your recipe and it turned out so delicious. Thank you.
★★★★★
Wafa Shami says
Awesome! Glad to hear that.